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12 Days of Baking and Candy Making Day 11 – Mini Maple Bacon Bundt Cakes

This year while trying to figure out what in the world I could make/bake to complete a whole 12 days of baking my neighbor suggested something with Bacon. I thought about it for a while. Bacon? I mean.. When I think “All Things Christmas” Bacon doesn’t necessarily come to mind. Hmm..


Years ago when I was a working Momma (FAR BEFORE 4 CHILDREN!) I worked for Bank of America. One Friday our Baking Center Manager, BCM in banking terms 😉 brought a dozen donuts for us all to enjoy. A dozen donuts of all the SAME donut. Can you guess what that donut was? A Maple Bar with BACON on top. At first I thought, EW. No way! But as I caved into the peer pressure and took my first bite, I was in Bacon Heaven.

Now the donut itself was like any ordinary maple bar, but the bacon.. They had it down to a science and the best way I could describe it was, shredded bacon. Absolutely DELICIOUS!


So these Mini Maple Bacon Bundt Cakes are being brought to you by that Friday at Bank of America in Pismo Beach, Ca. OH! And since it’s Christmas time and what’s the Holidays without a little booze. I’ve added a bit of Rum to the flavor. Nancy Fuller would be so proud.

[recipe title=”Mini Maple Bacon Bundt Cakes”]

Mini Maple Bacon Bundt Cakes

You will need:

For the Cake

  • 3 cups All Purpose Flour
  • 2 cups Granulated Sugar
  • 6 tbsp Corn Starch
  • 2 tsp Baking Powder
  • 1 1/2 tsp Kosher Salt
  • 1 1/2 cups Butter, softened
  • 4 Large Eggs
  • 1 cup Whole Milk
  • 2 tbsp Spiced Rum + 1/2 Cup or so for soaking
  • 1 tbsp Mexican Vanilla (Regular Vanilla Extract will do)

For the Glaze

  • 1/2 cup Unsalted Butter
  • 1 cup Brown Sugar
  • 6 tbsp Milk
  • 4 tbsp + Pure Maple Syrup
  • 4 cups Powdered Sugar


  • 1 package Bacon

Standing Mixer or Hand Mixer, Food Processor, Mini-Bundt Cake Pan, Medium Size Saucepan, Pastry Brush, Wooden Spoon, Cooking Spray, Whisk


Preheat oven to 350 degrees

Spray your Mini-Bundt Cake Pan with Cooking Spray

Step 1 – Making the Cake

Using your Stand Mixer(or Large Bowl and Hand Mixer) Beat together Softened Butter and Sugar until light and fluffy. Add the Eggs one at a time, beating well after each addition. Add the Spiced Rum and Mexican Vanilla and stir until combined.

In another Large Bowl, Whisk together the Flour, Cornstarch, Baking Powder and Salt.

Add half of the Dry Mixture to your Wet Mixture stirring slowly. Once mixed in add the Milk, once the Milk is well mixed in add the rest of your Dry ingredients. Continue to stir slowly until the mixture is just combined.

Using a Spoon, Spoon the mixture into your greased mini-bundt cake pan filling 3/4 of the way. Use your finger or spoon to evenly smooth around the batter.

Bake in preheated oven for 13 minutes. Allow to cool 5 minutes in pan then remove and place on cooling rack. I found that I could gently flip the pan over and they came out nicely. Flipped them back around then poked them a couple times with a toothpick. Using your pastry brush dip in your Half Cup of Spiced rum and brush generously over the tops of your Mini-Bundt Cakes. Repeat with remaining batter.

Making the Bacon

Prepare Bacon how you would normally prepare your bacon allowing it to fry until JUST under cooked. You want the bacon to be soft, not crunchy. Transfer to a paper plate lined with a few paper towels to drain the grease as much as possible. Once Cooled, place a handful at a time of the bacon in Food Processor and pulse until you have what looks like shredded bacon to perfectly top your Maple Bundt Cakes. Set Aside.

Making the Maple Glaze

Very Important- Wait to prepare your Maple Glaze until all cakes have been baked and brushed, and bacon is ready to go.

In your Medium Saucepan on Medium Heat combine Brown Sugar and Butter. Whisk in milk and stir constantly until all melted together, 5-7 minutes. Remove From Heat.

Add the Maple Syrup (and a splash of rum, why not) Stir together. Whisk in Powdered Sugar 1/2 cup at a time until smooth. If once you’ve added all the powdered sugar it seems too thick add more maple syrup.

Have your Bacon ready, and Immediately spoon the glaze over the cakes in a circular motion and top with a generous full fingered pinch of Bacon. Continue adding glaze, then bacon until all mini-bundts are covered.




Did you add any new treats to your Holiday Baking this year? I would love to hear about them, comment below!

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